Chuka Soba Yamafuku

Chukasoba Yamafuku is a ramen shop located at the back of "Bourbon Dori," an arcade shopping street at JR Kamata Station West Exit. Nearby, you'll find "Kikutani," which also specializes in fushi-kei (bonito/dried fish broth style) ramen, making the Kamata Station West Exit area dense with chintan (clear soup) style establishments. The shop offers two main ramen styles. The "Chūka Soba" is an assari (light) style featuring an amber-colored chintan (clear soup) where chicken bone broth and shellfish dashi masterfully intertwine. It starts with a refreshing and gentle chicken flavor, and as you continue, the umami of the shellfish dashi gradually emerges, creating a layered taste experience. Options include Shoyu (soy sauce) for 980 yen, Shio (salt), and limited-time offerings such as Scallop Dashi Chūka Soba for 1180 yen, and Chicken and Snow Crab Dashi Shio Soba for 1250 yen, with seasonal and chef-inspired limited menus regularly appearing. On the other hand, the "Noko Chūka Soba" is a kotteri (rich) style with a creamy tori-paitan (creamy chicken broth) soup. Its substantial thickness and deep umami create a rich, full-bodied flavor that leaves a collagen-like stickiness on your lips. This style is available in Shoyu and Shio for 1030 yen each, and Noko Shio (Rich Salt) for 1050 yen, offering choices based on size and style. The noodles are medium-thin, low-hydration noodles from Kanno Seimenjo, known for their pleasant snap and firm chewiness, integrating seamlessly with both chintan and tori-paitan soups. The chashu (roast pork/chicken) is a luxurious combination of two types: pork (prepared sous-vide for a moist and juicy texture, allowing you to savor the meat itself) and chicken (breast meat, tender and moist). Extra toppings of chashu are popular (380 yen for 2 additional pieces of both chicken and pork). The ae-dama (seasoned extra noodles), priced at 400 yen (half portion 250 yen), is a signature side dish. It's seasoned with niboshi (dried sardine) powder, oil, and scallions, offering a delightful two-way enjoyment: eat it as-is, or dip it in your soup like tsukemen (dipping noodles). A limited "Ankimo Paste Ae-dama" for 500 yen is a luxurious finishing dish where the rich umami of monkfish liver paste coats the noodles. Popular with regulars, adding it to the soup towards the end transforms the flavor with an even deeper richness. Other toppings include Wonton, Ajitama (seasoned egg), Special (350 yen), and Chashu-don (chashu rice bowl) for 380 yen. The shop has a compact L-shaped counter with 8 seats. The staff are predominantly female, and the shop is frequently used by female customers, characterized by its clean and stylish interior. Yamafuku is community-oriented, sometimes offering a free egg service on days when you present a Kamata Marutoku Passport. Business hours are 11:30 AM to 3:00 PM and 6:00 PM to 9:00 PM, with a break in between. The ticket vending machine accepts cash and PayPay (QR code).